It is so kind of you to share this recipe to everyone. I once asked my friend to share her “secret recipe” with me, but got rejected. How selfish she is. Thanks god, I found this from your website. Once again, thanks very much.

Hi Iris,
You are indeed very blessed to have found this website. Isn’t it wonderful to be able to bake a nice cake for your loved ones? I created the website in appreciation of the many who have shown me so much love and care and have also enjoyed my cooking. God bless!
Rose

Hi Rose,
thank you for sharing with us your recipes. A long time ago, an old friend of ours made a steamed layer chinese cake; I was told that it was made of just water, brown sugar, and rice flour and/or tapioca and/or … flour (can’t remember the type of flour); first layer was steamed first for 10 minutes, and each subsequent layer was added and steamed for 10 minutes. The texture was a bit sticky, but soft to cut and eat.

I have tried making it, unfortunately it seems that I can never get the flour right…it does not seem to use rice flour, because when I tried using it, the result was not translucent, but white, and didn’t taste like the original one. I have tried using tapioca flour only, it tastes a bit like the original one, was translucent just like the original one, but the texture was very sticky and hard to chew. Have you any idea what I am talking about?
Really appreciate…

Dear Rose,
Thanks for the fantastic recipes, I am very excited….I am wondering whether do you have the recipe for Pulut Bakar @ Pulut Panggang, it is one of my favorite and am unable to make a successful one yet………thank-you.

Hi Rose,
Thank you for putting such a wonderful blog site. I love to cook and am excited to try this Kueh Lapis recipe. One really dumb question, though: when you mentioned “for subsequent layers, grill each layer for about 3 mins”, does that mean sticking the cake back in the oven to bake for 3 minutes per layer, or would it be putting the cake back but changing the heat source from bottom to top for 3 minutes per layer, or simply putting on stovetop for 3 minutes per layer?
Regards,
Rowena

Hi Rowena,
After baking the first layer, turn the setting to grill or top heat. Add the batter for the second layer and grill till light brown. Remove from oven and quickly spread the batter for the next layer and put to grill again. Repeat steps till you get many layers.
Regards
Rose

Rose
I have always love keuh lapis but the thought of making it is quite scary. When i visited Singapore in Sept, i had some Bangawan Solo & it was so yummy. Now back in remote Western Australia, i think i will have to give it a go. Thank you for the recipe & i will let you know how i go
Ta
Yin

Hi Rose, thanks for posting the recipe. Whenever I try kueh lapis Legit the bottom and sides always burnt. Do I need to grill the layers further if the top is not brownish. I will normally use a flat utensils to depress the layers to get the air bubble out before adding the next layer. Your recipe did not have this step. Is it necessary. I am really eager to try it out as year end is approaching – with the x’mas, new year and chinese new year. yeahhhhhhhh

Thank you so much for your recipe. It tasted great but sad to say the bottom and sides were very burnt. Please advise what I can do to avoid this again. Should I just grill the 1st layer too so that it won’t get burnt? Why do the sides get burnt too? Look forward to your precious advice.

Hi Jen,
Practice makes perfect. You have to monitor the temperature, too high heat will cause the layer to brown quickly but the batter may not be cooked. From the second layer onwards, use only top heat (grill). If bubbles appear, you can just prick with a satay stick and press down with a spoon to flatten.
All the best!

Hi Irynn,
When you just grill the 1st layer, the bottom will be wet. After baking the 1st layer, switch off the oven and turn setting to grill. Spread with a thin layer of batter and put to grill till light brown in colour. Repeat process but if the heat gets too hot, you can either lower the setting or leave the oven door slightly ajar.
All the best!

I live in Switzerland, and my husband and I are dying to eat some yummy Kueh Lapis…regardless of its 20+ eggs content! An important question though – Our last attempt to make it flopped – when all the butter of the cake seemed to keep melting off the tray…leaving a real mess of a cake. We are wondering if it has to do with the TYPE of butter to use (take note that maybe the butter here in Europe/Switzerland might be of a different variety?) Could you say exactly what type/s of butter we should be buying?

Hi Karen,
I have been using both types of butter (tinned or slab) and the cakes came out fine. You have to grill the cake layer by layer, that is why you can see the dark lines in between each layer. When the batter of each layer is put to grill, it will melt but will quickly be cooked under the heat of the grill. You will need a lot of practice to make a perfect cake. Don’t give up!
All the best!
Rose

The “all spices” you used to make the kueh lapis, any special brand we should use? In the absence of that brand, can we substitute by mixing spices ourselves, eg cinnamon, etc? How much of each should I use?

Help please! I cannot find the “all spices” to make the kueh lapis in Hong Kong, what brand should we use? There is a “all spices” in a bottle that is used for cooking chicken, pork etc. Is it the right spices for the cake?

In the absence of the right “all spices”, can we substitute by mixing spices ourselves, eg cinnamon, etc? How much of each should I use?

Help, help. I tried baking the kueh lapis last weekend and it turned out a little hard. To reduce the sweetness, I reduced the amount of the condensed milk, is this the reason for the hardness or it it because of the time taken to bake each layer (worried that it would not be cooked, so took a few minutes more to bake)?

Would the ingredients still be the same if I decided to put prunes or canberries in them?

I stumbled upon your website looking for kueh pie tee recipe. Wonderful site! I love to bake and cook for my loved ones too. Most of all, baking! I am so glad to have found this and have added you to my favourites. Look forward to more recipies. God Bless you always for your generosity! Kudos to you!

I have tried baking last night for a friend’s order! I am using a small oven so I have controlled the temp to 140 degrees. The colour of the kueh exactly like yours and neat too 🙂 but my kueh I find too dry. I use half soft and half frozen butter. I think if I use all soft butter is better for softer texture and more oily, what do u think? But I will have another go and report back. Like u have said practise makes perfect.

Secondly, my first layer was a bit wet when I turned the tin over. So friends out there, first layer do not put too much. “I was gready he he he…” and maybe cut put a layer of greese paper is better.

Thirdly, the “bumbu Lapis Legit – Negro Brand” is available in a small tin in Indonesia. So I just add 2 teaspoon. I also thought Rose lapis will be very sweet with 1 thin of condense milk. Well, the taste is better than Bengawan Solo! I had the Bumbu lapis a year ago and never start to bake as my Mom’s recipe hardly can be read.

I’ve just found your kueh lapis recipe. If I may share my own experience with you. I use 550 grms of egg yolk and 50 grm of white egg for a total 800grm of mixed butter/ margarine and 200 grms of flour. Here in Indonesia we use Dutch Wysmann butter to enhance the taste and aroma. I also use ground roasted almond and kenari (dont know what to call it in English). I look forward to try some of your other recipes. Thanks and GBU.

Hi Rose,
I was intrigued by your recipes and will certainly try some out as I am passionate about food and mad about cooking. Although your recipes are explicit and easy to follow you have to admit nothing beats seeing in person how dishes are put together. It is for this reason I want to extend an invitation to you to come and stay with me in my London house and teach me to cook some of your dishes.
Y. Grange

Dear Rose!A good friend of as given me a cake she brings from Singapore called Kue Lapis Cake in betwen layers there is fruit and its just devine ist made by a lady in singapore i have read your recepy but it dosent have fruit if you like i can supply you with her name.My famely just love this cake,this is the first time i heard abaut it.Hope to hear from you soon.God Bless,Rosa Rossi

I am so glad that to have found your website on Lapis Legit. I hope to try it this weekend. Can I use the top heat cooking function instead of the grill function if my oven has the top heat function? Look forward to your advice.

I have already tried it and it turn out good. Just that it doesn’t look that good from the sides. Somehow, there are some patches (looks like oil patches) on the side; unlike those in your pictures or the BS ones where the sides have a uniform shade. Could it be due to my creaming or that the oven has been set too high? I have mine set to 230C instead of the 180C. This is because I can only manage to get them brown for about 5 mins at this temperature.

Hi,
Chinese New is coming, im thinking of home made a kueh lapis. Many years ago, i did tried to do a kueh lapis before, it is quite delicious but i have forgotten how to do it already.
From the receipe that you shared, must bake in a oven? What if i do not have any oven? Can it be done by steaming?

I just finished baking the kueh lapis legit earlier today. The only differences are: I omitted the golden syrup and I reduced the butter by about 20g. However, the cake seems a little harder than I expected. What could be the reason? Should I have used cake flour instead of all-purpose flour?

It is really nice to read your website..I just made lapis legis yesterday but it was not as good as the one on your web. I have a question, in your lapis legit recipe, there are 200 gr sugar and a thin condensed milk, my question is how many gram is a thin condensed milk ? As far as I know a thin = 400 gr plus sugar 200 gr, isn’t it too sweet ? can I use condensed milk alone ? And where can I get the golden syrup ? Can I use another syrup ? C I live in Holland..I really appreciate it if you could answer my question, thank you

Dear Rose, I am thankful of my moms recipe of this same cake..but just as thankful that i see a very similar one here..you see as a young child when the recipe was given to me i was made to promise not to share it…..i am glad i can channel others(n i have!) to your site..n still keep my promise.
i hope you are doing well, n your health is in full shine!
we are living in Christchurch Nz,and for all the kind recipes u have unselfishly shared, i would like to extend my hospitality, should u ever want to holiday here(NO you are not expected to cookla).
sincerely,julie

Dear Rose,
Thank you so much for this great recipe! If I can master this, my friends who still live in SE Asia will be so happy that they no longer have to spend a fortune to send me my favourite cakes all the time.
I have only one problem; what is mixed spices? Sorry if that’s a dumb question but I’m not a pro, juswt ssomeone looking to make the best kueh lapis ever. Yours looks WAY better than BS by far. Thanks for your great site and your help! You have a friend for life and should you ever want to come to Florida, you always have a place to stay!
Thanks, Rose!

hi rose thanks so much for sharing your recipe. I tried it and it taste great, my husband and son loved it. some clarifications though, why is it that the layers did not appear dark and distinct,could it be that each layer is too fine, it came out looking so light that at one glance it looked like there were no layers at all. and the 1st 5 layers were also darker then the rest of the cake, seems like it got a little burnt, how shud i improve this? what do you suggest i do if i want it more spongy and less chewy? do i put in more plain flour? thanks rose , your advice is greatly appreciated.

You can definitely pound your own spice mix. It tastes better than the store bought mix.In case you’re wondering what’s in it, it’s a mixture of pounded cinnamon,star anise, cardamom, cumin and zest of lemon or orange.We Asians use zest of key lime. The aroma is simply delicious compared to other types of limes/lemons.

My own blog is under construction. I will be posting the exact recipe for the spice mix in there soon for everyone to see. It is VERY rare and scarce for Asians to give out their long held family recipes.

Hi rose. Why is it that my lapis is oily in the middle? Its oily and doesn’t look dry. When I press it slightly, some oil comes out too. I grill it too long it gets dry but if I don’t grill it long enough, it becomes wet/oily. I use single grill for about 8 mins for it to brown on 200 degrees. Should I increase it to 220 degrees to grill for a shorter time? I’m afraid the top layer goes brown but the layers don’t cook quickly enough.

Hi Rose, How are u? I am so happy to chance upon yr recipes. They are so easy to follow and the results are usually good. BTW can you help me with fried Mee Sua. I have made several attempts but fail. Hoping to hear fr you soon. Thanks and warmest regards,

Just wanted to say that I am so inspired by you. You are so wonderful to share your recipes. I just happened to stumble onto your site and am just loving looking at all the recipes. I’m from Singapore but now live in Sydney. I’ll definitely be cooking a lot more Singaporean food now. Thank you for inspiring me.

[…] My favorite snacks? Homemade pineapple tarts, these peanut cookies that taste like butter, and kueh lapis or thousand layer cake. This is THE layered cake to put all other layered cakes to shame, they’re delicious and so […]

Hi Rose,
I tried your kueh lapis recipe and it was great. Just that I have a few questions and I hope that you can help.
1) purpose of condense milk and golden syrup? Do they have another purpose other than adding to the sweetness of the cake? That means, can they be easily replace? I read other recipe and some doesn’t come with condense milk and golden syrup.

2) I found it a bit oily and chewy. I would like to achieve a spongy effect. Do you have any advice for me?

How Rose, how many Oz or Grams is 1 tin condense milk that you use for this recipe? The 14oz (369 gr.)? Thank you so much for sharing this recipe. I hv seen my aunt-in law baking this for me when I visited her in Indonesia. This is one of the hit cake too over there. Now that I found your recipe, I can try to make it myself. Thanks again for the reply.

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About Rose

Hi! My name is Rose and I really love cooking and baking and experimenting with new recipes. After recovering from Breast cancer in 2005 I decided that I really wanted to share my favourite recipes with people who also love cooking and baking. I have a large compilation of recipes – some are my own, some I have found. I am in the process of transferring all of them online so that my family and everyone else can have access to them. I really don’t want these recipes to go to waste! I hope you will enjoy these recipes as much as I have. Comments and Feedback are always appreciated. God bless! – Rose

March 2009 update:
Please visit www.roseskitchenette.com if you want to print or email recipes. The recipes are exactly the same. I was unable to add the features on wordpress.com.